Dark Chocolate Walnut Coconut Clusters (Printable Version)
No-bake clusters of dark chocolate with toasted coconut, chopped walnuts and crisp rice cereal—chill until set.
# What You'll Need:
→ Chocolate Base
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
→ Crunch Elements
02 - 1 cup walnut halves, roughly chopped
03 - 1 cup unsweetened shredded coconut, lightly toasted
04 - 1 cup crisp rice cereal
→ Optional Extras
05 - 2 tbsp maple syrup or honey (for added sweetness)
06 - 1/4 tsp flaky sea salt (for garnish)
# How To Make:
01 - Line a baking sheet with parchment paper and set aside.
02 - Place the chopped dark chocolate in a heatproof bowl and melt using a double boiler method over a saucepan of simmering water, or microwave in 20-second bursts, stirring between intervals until completely smooth.
03 - Fold the chopped walnuts, toasted coconut, and crisp rice cereal into the melted chocolate, stirring until all ingredients are evenly coated.
04 - If desired, stir in maple syrup or honey for extra sweetness and mix until well incorporated.
05 - Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them slightly apart to prevent sticking.
06 - Sprinkle the tops of each cluster with flaky sea salt if desired for a sweet-salty contrast.
07 - Refrigerate the clusters for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
08 - Transfer the set clusters to an airtight container and store in the refrigerator for up to 1 week.
# Expert Advice:
01 -
- No baking required, which means your oven stays off and your kitchen stays cool even in the middle of summer.
- The contrast of snap from the chocolate, crunch from the cereal, and chew from the coconut makes every bite interesting.
- They look beautiful piled in a little box or on a plate, making them an effortless homemade gift.
02 -
- Do not let even a drop of water touch your melting chocolate or it will seize into a grainy, unusable mess instantly.
- Toasting the coconut takes only two to three minutes in a dry pan and it goes from golden to burnt very fast so shake the pan constantly and watch it like a hawk.
03 -
- Chop the chocolate uniformly before melting so it melts evenly and you are not stuck stirring forever while half the bowl is liquid and half is still solid.
- Work quickly once everything is mixed because the rice cereal starts to soften if it sits too long in warm chocolate and you want every bit of that snap preserved.